Breakfast Souffle - cooking recipe
Ingredients
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1 1/2 lb. bulk pork sausage
8 slices bacon, chopped
9 eggs
3 c. milk
1 1/2 tsp. dry mustard
6 slices fresh or dry bread, broken into small pieces
1 1/2 c. grated Cheddar cheese
Preparation
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In large skillet over medium heat, cook sausage and bacon until cooked through.
Drain well.
In large bowl beat eggs and milk together.
Stir in sausage-bacon mixture, mustard, bread and cheese.
Pour into greased 9 x 13-inch baking pan.
Cover and refrigerate overnight.
Bake, uncovered, at 350\u00b0 for 50 to 60 minutes.
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